I chanced upon this idea on a hungry night when the fish I had ordered for baking as dinner did not swim in on time. It did come in, eventually, at almost 9:30 pm when I was hopping mad with hanger (hunger and anger?), venting it out on the crepe batter. Earlier that evening, I had mashed some overtly ripe bananas and soaked it in some rum, inspired by my friend and great home cook Kaajal who had done a banana rum jam a few weeks back. Of course a strong motivator was watching the bananas over my refrigerator blackening with god speed and my staunch dislike for throwing neglected food. Anyhow, bottomline is, I was starving and yet I wouldn’t want to settle for something mediocre so this is what I came up with.
For the crepes:
- 1 ½ tbsp All purpose flour (maida)
- 1 egg
- 1 tbsp milk
- ½ tsp vanilla essence
- 1 tsp sugar
- ½ tsp salt
- ½ tsp baking soda (I replaced it with fruit salt since I ran out of soda, worked fine)
- Knob of Butter
For the filling:
- Two ripe bananas
- 2 tsp of dark rum (I used my favourite Jamaican rum)
- 1 tsp sugar (optional)
- Thick Cream
For the finishing touch:
Putting it together
- Mash the bananas along with the rum and sugar, keep aside.
- Mix together the ingredients for crepe (except the butter) into a smooth batter.
- Heat some butter in a non stick griddle/ pan.
- Spread half of the batter, swirl it around into nice round crepes, cooking on very low heat 2 mins on each side.
- Repeat to make another crepe.
- Wait for the crepes to cool down completely (else it would melt the cream filling and make things messy)
- Place a crepe on a plate, smear it with the banana rum mash.
- Top with some cream. Not too much because again it can flow out and get messy.
- Cover with the second crepe.
- Drizzle with some honey.
- Dig in!
Mess alert: There is one time in this entire process when a little mess is inevitable – while eating it. So yeah, not exactly a first date recommendation but then for this melt-in-my-mouth experience, I swear I could sacrifice a date!